1-First Step: Marinate and prep Combine 1 tablespoon lime juice, 1 tablespoon avocado oil, 1 teaspoon chili powder, 1 teaspoon cumin powder, 1/2 teaspoon garlic powder (or 2 minced garlic cloves), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Add 4 boneless, skinless chicken thighs and turn to coat. Cover and refrigerate for 15 to 30 minutes. While the chicken marinates, rinse and drain rice if needed, slice the red onion thinly if using, and crumble the Cotija cheese.

2-Second Step: Cook the chicken Heat a skillet or grill over medium-high heat and add a small drizzle of oil. Cook marinated chicken thighs 8 to 10 minutes per side until golden and cooked through. If using a meat thermometer, target an internal temperature of 165°F. Let the chicken rest for 5 minutes, then slice across the grain into strips. Resting keeps the meat juicy and makes slicing easier.

3-Third Step: Make the street corn topping If possible, char 1 cup sweet corn kernels in a dry skillet or on the grill until you get some brown spots. Charred kernels add smoky notes that play nicely against the creamy elements. Combine the charred corn with 1/4 cup thinly sliced red onion (optional), 1 cup sour cream (or Greek yogurt), 2 tablespoons mayonnaise (optional), 1/2 cup crumbled Cotija cheese, 1 teaspoon chili powder, salt, black pepper, and lime juice to taste. Stir until combined and adjust seasoning.

4-Fourth Step: Warm the rice Gently warm 3 cups cooked rice in a saucepan with a splash of water over low heat until fluffy. Fluff with a fork to separate grains. If you prefer, use jasmine or brown rice for different textures or cauliflower rice for a low-carb option.

5-Fifth Step: Assemble the Street Corn Chicken Rice Bowl Build each bowl by placing a rice base, topping with sliced chicken thighs, and spooning the street corn mixture over the chicken. Add extra Cotija cheese and garnish with fresh cilantro. Place lime wedges on the side and offer a spoonful of reserved sour cream or Greek yogurt for drizzling. Sprinkle a little extra chili powder or Tajín if you like more heat.

6-Final Step: Serving and timing Serve hot. Total time for the Street Corn Chicken Rice Bowl is about 50 minutes: 30 minutes prep (including marinating) and 20 minutes cook time. If you want to speed things up, marinate the chicken for just 15 minutes and use pre-cooked or frozen corn.